I love when I have a reason to bake. You can make someone happy while at the same time making yourself happy by baking. W-‘s birthday was coming up and I wanted to bake something special. I know his favorite cookie is white chocolate cranberry cookies, but he also likes chocolate chip cookies. I searched on Food Network’s website to find the perfect recipe for blending these two delightful cookies into one amazing cookie. And boy, did I find one alright. Not only does it sound good, but it’s by my favorite Food Network celebrity, Giada!
Here’s what you need to do for this cookie.
Whisk the dry ingredients together.
Beat the sugars and butter together until light and fluffy.
Add the egg and vanilla and beat until smooth. Pretty standard cookie so far.
Time to add the dry ingredients. The dough has come together! It looks so smooth and dreamy already!
Add all the add-ins… oatmeal, cranberries, and chocolate chunks [whoops… no chocolate chunks in this picture… but don’t worry! I put them in this delicious dough after I took this picture…]
… see! You can’t forget the chocolate, especially if it’s dark chocolate. Yum!
Put them on a baking sheet… like so.
And then they will turn out all gooey fresh from the oven.
Now tell me who won’t love that! These cookies are a great combo of two classic cookies: chewy, chocolatey, and a slight crisp on the edges. Now that’s my kind of cookie. W- enjoyed it so much too! Especially when he found out why I made them. What a happy camper. 🙂
Since this was for W-‘s birthday party, I wanted to make the packaging a little festive and attractive. I used a little trick I learned from Martha Stewart’s Cookie book.
You grab paper CD holders and some pretty ribbon. Put the cookie in the CD holder and tie it with the ribbon. The cookies fit perfectly in the holder since the cookies are pretty much CD-size.
It’s so simple, but yet so cute! It’s genius! You will get many compliments on the package for sure! Thank you Martha!
Oatmeal Cranberry and Chocolate-Chunk Cookies
Recipe from Giada De Laurentiis
makes about 12 big cookies
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture.
- Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff).
- Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.